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Coffee Sherbet
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
509Calories
7 gProtein
119 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein6.8 g
Carbohydrates119 g
Fiber3.9 g
Sugars63 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium811 mg
Potassium112 mg
Calcium230 mg
Iron24 mg
Magnesium23 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate97 mcg
Choline11 mg
Caffeine12 mg
Water347 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 386. The excerpt below is the record exactly as published.
COFFEE SHERBET.— ]Mix H cup coflfee with J^ cup cold water and white of 1 egg. Add 6 cups boiling water and boil 3 minutes. Strain, add 2 teaspoons granulated gelatin and 1J4 cups sugar
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